The holidays are filled with family, friends and food. I have three different holiday parties just this weekend that I will contribute appetizers to. This Truffle, Onion and Bacon Tartlet recipe is easy to make, feeds a bunch and will wow your guests.
Tarts in general are very versatile. You can make them savory or sweet, and almost any filling combination that you enjoy can work in this recipe from The Chopping Block. Creating a tart with dough from scratch can be difficult. You have to decide what recipe to use for the dough (hint, ours is the best) then find your part pan. So, an easy solution is to buy pre-made puff pastry. Puff pastry can be found in nearly every frozen grocery store section. In this recipe, you bake the pre-made puff pastry at 375 degrees for 20-25 minutes, or depending on how long it takes your oven to give you a nice golden brown and crisp pastry.
The filling contains ricotta cheese, sour cream and truffle. Then in a sauté pan, you crisp up bacon and caramelize onions. You then add all of these individual components together. You spread the cheese/sour cream mixture over the baked puff pastry. Scatter the bacon and onion mixture on top, and sprinkle with the Parmesan cheese. You then bake this all together until the top begins to lightly brown. Once out of the oven, cut the tart into squares. Place on a platter, and sprinkle with a pinch of truffle salt and garnish with a sprinkling of chives. This dish is meant to be served warm!
You can easily make a side snack for anyone in your life that is gluten free. If you have any guests that are avoiding gluten, add the filling and toppings to a rice cracker!
Truffle, Onion and Bacon Tartlets
Yield: 6-8 servings
Active time: 25 minutes
Start to finish: 35 minutes
1 sheet puff pastry
1/2 cup whole milk ricotta cheese
1/4 cup sour cream
Truffle salt and pepper to taste
6 slices bacon, cut crosswise into 1/2-inch pieces
1 onion, medium dice
1/2 cup Parmesan cheese, grated
2 tablespoons fresh chives, thinly sliced
1. Preheat the oven to 375 degrees.
2. Place the sheet of puff pastry on a parchment-lined sheet tray. Cover with another piece of parchment paper, and cover with another sheet tray. This will help keep the pastry from puffing too much.
3. Bake the pastry until golden brown and crisp, 20 to 25 minutes. Remove the top sheet tray, and allow the puff pastry to cool.
4. While the pastry is baking, mix together the ricotta cheese, sour cream, truffle salt and pepper in a bowl until smooth.
5. Heat a sauté pan over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp, about 10 minutes. Add the onions and cook until just softened, 5 to 6 minutes. Season with salt and pepper to taste.
6. Using an offset spatula, spread the cheese/sour cream mixture evenly over the baked pastry. Scatter the bacon and onion mixture on top, and sprinkle with the Parmesan cheese.
7. Bake for about 10 minutes, or until the top begins to brown. Allow to cool for about 5 minutes.
8. Carefully transfer the tart to a cutting board, and cut into squares. Place on a platter, and sprinkle with a pinch of truffle salt and garnish with a sprinkling of chives. Serve warm.
For more TCB appetizer favorites, check out these upcoming festive party food classes:
- Holiday Hootenanny Sunday, December 22 11am Lincoln Square
- Irresistible Appetizers Saturday, December 28 11am Merchandise Mart
- New Year's Eve Retro Appetizer Party Tuesday, December 31 6pm Merchandise Mart
